3-4 lbs. boneless skinless chicken breasts

1 large yellow onion diced finely

4 stalks celery diced finely

2 medium carrots diced finely

2 red bell peppers chopped

2 large white potatoes skin removed and diced

1 can diced tomatoes

1/4 cup chopped fresh parsley

4 cloves garlic minced

1 tbsp. sea salt

1 tsp. ground black pepper

8 oz. ditalini pasta

Combine chicken breasts, vegetables, diced tomatoes, about 8 cups of water (or just enough to cover everything by about an inch), chopped parsley, garlic, salt, and pepper in a slow cooker.

Cover and cook on LOW for 4-6 hours, until chicken is fully cooked.

Remove chicken breasts from the slow cooker and shred.

Gently mash the vegetables in the soup about 3-4 times.

Prepare ditalini pasta according to package instructions and drain.

Add shredded chicken and cooked pasta to the slow cooker and stir.

*adapted from https://myincrediblerecipes.com/